• Start by preparing the pickles, tofu loaf, and char siu ribs.

"Pork Skin"

• Add the noodles to a bowl. Cover with boiling water and let it sit for 7-10 minutes, or until the noodles are tender. Rinse under cold water and let it drain for 2-3 minutes. The noodles must be well drained.
• Transfer the noodles to a mixing bowl. Add the soy sauce and sugar, and stir well to coat. Next, add the roasted rice powder and the ground black pepper, and stir again until the noodles are coated with the powder. If the noodles still appear sticky, add more rice powder. Set aside.

Sauce

• In a bowl, stir together the vegan fish sauce, water, sugar, garlic, and chili if using. Stir until the sugar has dissolved. Set aside.

Assembling

• Cook the rice: Rinse the broken rice under cold water and drain. Add the rice to a saucepan and cover with the water and a pinch of salt. Bring to a boil over medium heat. Once boiling, cover the saucepan with a lid and let simmer over low-medium heat for 15-17 minutes, or until the rice is tender. Keep an eye on it as you may need to add a bit more water.

  Once the rice is cooked, let it rest covered for 5-7 minutes before using a fork to fluff.
• To assemble: Fill a plate with broken rice. Arrange a piece of vegan ribs, a couple of slices of tofu meatloaf, and some vegan "pork" skin next to the rice. Garnish with some pickles and cucumber slices, and drizzle with 3-4 tablespoons of the sauce!